Procedure

1. In a large bowl, combine  lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon soda, and lemon juice. Mix well until sugar and salt is dissolve.
2. Submerge the chicken in the marinate. Marinade for 1 to 3 hours.
3. In a small bowl, combine butter with olive oil, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while glazing it with prepared butter mixture.
5. Transfer the grilled chicken to a serving plate. Ready to serve.

1. In a casserole saute garlic, onion and tomato then add pork belly sear in casserole till no more pink.
2. Add 2 cup of water and vinegar bring to boil until meat is tender.
3. Add 3 cup of cold water, mix then add pork’s blood and salt. Simmer and keep stirring for 5-10 minutes or until blood is cooked, color turn to chocolate brown and thickens.
4. Season with salt. Add green chili peppers and simmer for another 2-3 minute. Serve hot.

Procedure

1.  In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
2. Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
3. Add chayote simmer for another 3-5 minutes until chayote are cooked.
4. Finally add sili (Finger Peppers)  and cook for another 1 minute.
5. Season with salt and pepper if  required.